by Veronica Burkel
Pesto Spaghetti Squash with Salami & Things (Paleo-friendly)
Howdy ya’ll! This recipe is quite simple, aside from halving the beast-of-a-squash to start. For those of you who like to cut the crap and see the recipe, that will be first. For those of you who’d like to hear what’s on my mind and normal internet-recipe talk, that will follow the actual recipe.
JUST as a note, whenever I use the word “Things” in a recipe title, it means whatever you have in your fridge, usually meaning vegetables. In this recipe, the ‘things’ are bell pepper, onion, kale, and salami. You can probably add whatever you want, and whatever meat you’d like, or no meat.
1 Spaghetti Squash
Blob of Pesto, large (mine ~1.5-2 c)
Some sweet onion
Some orange bell pepper
Large handfuls of kale. or spinach.
Small chunk of coconut oil
- Turn the oven to 375°F -ish. Manhandle the spaghetti squash such that you get it cut into two, preferably horizontally/hot-dog-style. Cutting it will probably take just as long as it takes for your oven to get to temperature. Just be careful. Put the halves in a glass pan with the fleshy-insides facing down and add quite a bit of water, but not to overflow. Put it in the oven for 35min.
- In the meantime, you can make your pesto, make some mango chow like I did, google places at which to volunteer in your area, preferably with puppies. Sign up for a race and convince a friend to sign up with you. Think about the epidemiologic counterfactual. These are my normal activities, anyway.
- Take the squash out of the oven and BE CAREFUL as water is mega-hot. While you’re letting it cool, make the sauce: in a frying pan, add the coconut oil, chop and add some onion, some bell pepper… pause. Add a LOT of kale or spinach because… you know it’s gonna wilt, right? You’d then be disappointed by how little there is. Put a cover over on top to encourage the wilting.
- After it looks decently wilted, de-lid and maneuver all the pesto into the pan. Mix it up! You’ll want to turn down the heat a little.
- Touch your squash. Is it still too hot? If okay, grab them and de-seed them into the compost. (Optional: save the seeds, bake them, eat them as a snack. It’s good and actually often tastes like popcorn, which is a delight for those allergic to corn, like me.) In a big bowl or whatever you want to serve/store your food in, scrape out the ‘spaghetti’ of your spaghetti squash. If you don’t know what I’m talking about, take a fork to the inside of the squash and dig around. It should come easily off into strands that resemble spaghetti. Be amazed.
- In an individual-sized bowl, put some of the spaghetti and add your pesto mash-up sauce. EAT IT AND TELL ME HOW IT IS.
What is Paleo?
Paleo is a way of eating much like what cavemen and women would be eating. In other words, vegetables, meat, some fruit and nuts. No grain. Some people decided “Omg, I can be hip and grain-free and use coconut flour for everything!”. According to me (and my nutritionist), this is cheating. Using any flour-like substance as the primary ingredient is cheating. If I use anything, it will be some ground flaxseed, but not too much. I’ll use a little and complement it with applesauce or something. Coconut is great but… why do paleo-people want to use it for everything?
Paleo also specifies no excess sugar, in fact some plans may limit you to no more than 1 fruit a day. Also no dairy, which is actually where I cheat a little because nothing is quite the same as heavy whipping cream or parmesan (you can make a parmesan-free pesto, fyi). You also ca’n’t have white potatoes.